Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixer. Add sour cream. Add eggs, 1 at a time, mixing on low spweed after each addition until just blended. Stir in dry pudding mixes until just blended.

Pour into pan. Bake for 1 hr 5 minutes to 1 hr 15 minutes or until center is almost set. After cooling completely, run knife around side of pan to loosen cake. Refrigerate 4 hours or overnight. Remove side of pan. When serving, if desired, top cheesecake with whipped topping (strawberry flavor is good) and white chocolate curls. Store leftover cheesecake in the fridge.